Bring a large saucepan of salted water to the boil. Cut potato into bite-sized chunks. Cook potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain and set aside. Meanwhile, place 1/2 the butter in a small bowl (to allow it to soften).

While potato is cooking, finely chop garlic. Thinly slice pear (see ingredients). In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer to bowl with the softened butter. Stir to combine, then set aside. TIP: If the butter is too hard, leave to warm up and combine later!

In a large bowl, combine the honey with a drizzle of white wine vinegar and olive oil. Add pear, mixed salad leaves and grated Parmesan cheese. Set aside (you'll toss the salad in step 6, so the leaves stay crisp). Little Chefs: Take the lead by combining the ingredients for the dressing and assembling the salad.

Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked). Season with salt and pepper. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

While the beef is resting, return saucepan to medium heat with a drizzle of olive oil and the remaining butter. Cook remaining garlic until fragrant, 1 minute. Remove from heat. Return potato to the pan, then add Dijon mustard. Toss to coat, then lightly crush potato with a potato masher or fork. Season to taste. Little Chefs: Get those muscles working and help crush the potatoes!

Toss the salad. Slice the steak. Divide steak, mustard crushed potatoes and rocket, Parmesan and pear salad between plates. Dollop a spoonful of garlic butter over the steak to serve. Little Chefs: Add the finishing touches by tossing the salad and dolloping over the garlic butter!